I've jolly well lost mine and I want to make one as in NOW !! I have always made it in my sponge roll tin and when cool spread cream cheese and sweet chilli sauce on it before rolling it up and then slicing it up for nibbles I also put asparagus on it. Very yummy!! Any one??
cookessentials,
Apr 15, 1:56am
60g butter 50gplain flour 250mlmilk 4 eggs, separated 90g grated tasty cheese 2 teaspoons chopped fresh dill Lightly grease 26cm x 32cm Swiss roll pan. Line with paper, grease paper. Melt butter in saucepan, add flour, cook, stirring, until dry and grainy. Remove-pan from heat, gradually stir in milk, stir over heat until mixture boils and thickens. Transfer mixture to bowl, stir in egg yolks, cheese and dill. Beat egg whites in small bowl until soft peaks form, gently fold into cheese mixture in 2 batches. Pour mixture into prepared pan, bake at 220°C for about 12 minutes or until set. Turn onto wire rack covered with tea-towel, peel off paper, spread roulade with filling, roll up while hot using tea-towel. Stand roulade 10 minutes before serving.
I have not put in the filling part as you have your own, this is just for the roulade.
purplewench,
Apr 15, 1:59am
OMG thank you so much that sounds very much the same except I have 'nt put in the dill before!! busy making nibbles for my Mum's 70th and had my head set on making roulade!! Thanks again!!
cookessentials,
Apr 15, 2:40am
You are most welcome.
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